John Myers
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Chocolate Rolls Gluten-free / Wheat-free
The perfect chocolate rolls gluten-free / wheat-free recipe with a picture and simple step-by-step instructions.
- 230 g Flour
- 1 packet Dry yeast
- 1 Egg
- 35 g Sugar
- 1 tsp Ground flea seeds
- 150 ml Milk
- Chopped chocolate
- 1 tsp Baking powder
Advance information about the ingredients
- I used the FREE VON from Rewe as flour, the ground psyllium helps ensure that the baked goods are not too dry. With chocolate, take what you like and as much as you like 🙂 I often take the grated ones or the chocolate chips if you want to freeze them: bake for 8-10 minutes and then let them cool and freeze. If I then let them thaw for 1 hour and bake them for another 10 minutes, they taste like fresh.
recipe
- Heat the milk in the microwave or something similar, may be warm, but not hot, then add the psyllium and leave to stand for a moment.
- Mix the flour with the baking powder and mix in the sugar. Add the milk and egg, knead the yeast and everything properly. If the dough sticks too much, add a little more flour. If it’s too dry, add a dash of milk.
- Now cover the dough e.g. with a towel and let go. For me, it works best on the heating pad. Others do it in the oven or in the sun in summer, so you have to find the method that works best for you;)
- The dough should give up about twice, then knead in the chocolate pieces and let rise again until they have risen properly and preheat the oven to 200 degrees.
- Now bake the rolls on the middle rack for about 20 minutes.
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